Photograph of the finished Chicharrón en salsa roja

Mexico · Da heo chiên nấu xốt ớt đỏ

Chicharrón en salsa roja

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Crispy fried pork skin (chicharrón) Crispy fried pork skin (chicharrón) 1.6 lb
  • Photograph of Mexican dried chillies Mexican dried chillies 4.9 oz
  • Photograph of Tomato Tomato 16
  • Photograph of Onion Onion 1.6
  • Photograph of Garlic Garlic 20 cloves
  • Photograph of Epazote leaves Epazote leaves 1.7 oz
  • Photograph of Pork fat Pork fat 5.6 oz
  • Photograph of Tortilla Tortilla 20 leaves
  • Photograph of Black beans Black beans 14.1 oz
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 8.5 oz

Method

  1. 1 Roast tomatoes and dried chilies in a cast iron pan until the skins are charred black, then blend them with garlic to make a sauce.
  2. 2 Cook the sauce in pork fat for 12 minutes until it thickens and the oil rises to the surface.
  3. 3 Break the crispy fried pork skin into large, bite-sized pieces.
  4. 4 Add the pork skin to the boiling sauce, then immediately turn off the heat and cover for 6 minutes.
  5. 5 Cover the pot to soften the skin with steam, but don't continue boiling it; boiling will cause the skin to melt completely into a sticky paste.
  6. 6 Add the epazote leaves and serve immediately with cornbread, black beans, and fresh cheese.

With an appliance

  • Air fryer 40 min

    Replace step 1: Arrange tomatoes and dried chilies in a single layer, run a hot air fryer at 200 degrees for 8 minutes, flip at the 4th minute, then blend with garlic; the cooking time is similar to pan-frying, but the crust is evenly browned, you don't have to flip each piece individually, and the stove produces less smoke, but the sauce has less of a cast iron smell. The steps for cooking the sauce and marinating the pork skin remain the same.

Start cooking